28 August 2007

Greece is on my mind and in the news a lot lately with all the fires and human tragedy. My friends in Greece have e-mailed and are all AOK. It is so dry there this time of the year, I just hope it all works out and quickly. Usually when I find myself thinking of Greece I am remembering my sojourn last Spring...sipping raki, dancing to the strains of bazouka with new found friends hiking through small untouched Zagorian villages and eating very, very well....

Athens is the epicentre. A visit to Athens must include at least a walk through the Hotel Grand Bretange on Syntagma Square near the Parliament Buildings. It was built in 1842 and has been restored to its original grandeur. The best moussaka I tried in Greece was in Metsovo in Epirus (not to say it is the best anywhere) because I only tried it there. It came highly recommended and it did not disappoint. Since I do not have their recipe, or, a Greek grandmother whose recipe has been passed down for generations, this is a good substitution from the Hotel Grand Bretange. It includes a layer of potatoes like the one I tasted and has an addition of cheeses.

There is good moussaka and then there are the others.... My daughter tried one of the others our first day in Santorini and has been ruined for life. If you have ever had a bad moussaka I urge you to give it another try!!! You will be glad you did!!!

Bolognese Sauce: in shallow Dutch oven, saute lamb over medium heat, breaking up with a spoon, until no longer pink, about 10 minutes. Drain fat from pan. Add onions, garlic, oregano, cinnamon, salt, pepper, allspice to pan; fry over medium heat until onion is softened about 5 minutes. Add tomatoes, mashing to break into small pieces. Add wine and tomato paste; bring to a boil. Reduce heat and simmer until space does not fill in after spoon is drawn across bottom of pan, about 30 minutes.

Meanwhile peel potatoes and eggplant; cut into 1/2-inch thick slices. Arrange in single layer on parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper. Roast in 450F oven, turning once until tender and golden brown, about 30 minutes.

Bechamel Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and add a little nutmeg, if desired.

Sprinkle with cheese. Bake in 350F oven until browned and bubbly, about 1 hour. Let stand for 10 minutes; cut into squares.

Serves 10 - 12

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

What an interesting sounding dish! I have never had it but the layering is what is catching me and the variety of flavors together. Sounds like a good comfort dish to me.Cool photo! I know your trip to Greece had to be awesome! My great trips to Australia and France were the years before digital became an option. But I do have tons of film photos thank goodness.

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.